Quinoa Apple Cinnamon Bake

This dessert is so creamy, warm, vanilla-y, cinnamon-y and just the taste of autumn!

Sweet crisp apples baked in the oven, and that great taste from the quinoa, tthe crunch from the hazelnuts, the warm spices from the cinnamon, the sweet creaminess from the vanilla cream, oh boy!

It might sound a bit odd to put vegetable stock in a dessert, but just trust me on this (!) ... it works ! The quinoa tastes so much better when cooked in a bit of vegetables stock. This dessert wont be savoury at all, don't worry, but the vegetable stock gives more depth and a more complex flavour profile, than if it was just normal cooked quinoa.

The cinnamon, sugar and vanilla perfectly disguises the vegetable stock, but the vegetables stock is the magic ingredient to combine all the sweet flavours, and make it work without being too sweet, does that make sense?

Anyways, I know this dish might not look like the fanciest of desserts, but this mixed with the cream is just heavenly ! This recipe makes 6 servings as pictured, but if you’re like me and like a bigger dessert, it would serve 4 people generously.

Serves 4-6

Ingredients

Base

3 red sweet crisp apples

Quinoa

1.2 dl quinoa (½ cup)

2.4 dl water 1 cup

½ teaspoon dried vegetable stock

pinch of salt

Mix

2 teaspoons ground cinnamon

6 tablespoons brown sugar

10g vanilla sugar (0.35 oz)

4 tablespoons chopped hazelnuts

2 tablespoons granulated sugar

Vanilla Whipped Cream

300 ml rice cream – whipable (10 oz)

10g vanilla sugar (0.35 oz)

What you will need

1 measuring cup

1 strainer

1 small pot

1 medium sized bowl

1 spoon to mix

Spoons to measure

1 wide ovenproof dish

1 big bowl

1 hand mixer

Instructions

Measure the quinoa, wash well in the strainer. Add to a small pot, add in the water, vegetable stock and salt. Cover with a lid, turn the heat on high and bring to a boil. When boiling turn heat to the lowest, and whatever you do, do not lift the lid at any time. Let the quinoa simmer for about 10-12 minutes on low, then turn the heat off completely. Let rest for 20 minutes. DO NOT lift the lid at any time.

Preheat the oven to 200c (390 F).

Put the quinoa in the bowl with the cinnamon, brown sugar and vanilla sugar, mix well.

Wash the apples. Quarter them and discard the centre core with the seeds, chop them. Put in the ovenproof dish.

Add in the quinoa mix and incorporate well. Even out the apple quinoa mix in the dish. Sprinkle with the chopped hazelnuts and granulated sugar.

Bake in the middle of the oven at 200c (390 F), on normal setting for about 40 minutes.

Take out and let cool down for a few minutes, meanwhile whip the cream.

In a big bowl put in the rice cream and the vanilla sugar. Whip with a handmixer until thick and creamy in texture.

Serve the quinoa apple cinnamon bake with a generous splash of the sweet vanilla whipped cream.